#lentils

Curried Lentils

Turkish Lentil Salad

Chocolate Lentil Cupcakes with Chocolate Avocado FrostingatBunny’s Bite

Dosas (Lentil Wraps)

Ingredients

• 2 cups brown rice
  
• 1 cup red lentils or chickpeas
  
• 2 tablespoons apple cider vinegar or fresh lemon juice, divided
  
• 1 teaspoon sea salt
  
• 4 tablespoons butter, ghee, or coconut oil, melted (add more if needed)
  

Instructions

1. Place the rice in a large bowl and cover with 4 cups filtered warm water. In a second bowl, repeat the steps by covering the lentils with 2 cups of water. Add 1 tablespoon vinegar to each bowl, then cover each bowl with a tea towel or other loose cloth and let both bowls sit overnight (8 to 12 hours) at room temperature.
   
2. Drain water from both bowls, then in a food processor, blend rice and lentils separately, adding water to create to a smooth, creamy texture. I usually add approximately 2 cups water to the rice and 1 cup water to the lentils, but add the water slowly so the mixtures don’t get too runny.
   
3. Once both mixtures are very smooth, blend or stir both purées together with the salt, adding more warm water if needed to make the batter the consistency of thick cream.
   
4. Pour mixture into a large bowl and cover, then let it sit for another 18-24 hours in a warm place, such as on top of the fridge. The mixture will expand - sometimes as much as doubling, depending on temperature - so use a bowl that’s large enough to accommodate a bubbly, happy batter.
   
5. When fermentation is complete and you are ready to cook the dosas, heat a dry, heavy-bottomed skillet over medium heat until fully hot. Meanwhile, whisk in the melted butter and a bit of additional water, if desired. (The batter should be fairly thin: It should be pourable off a spoon, yet thickly coat the back of it.) Rub a sheen of butter on the pan with a paper towel, then pour ¼ cup batter in the middle of the pan and using the back of a ladle, quickly swirl it to create a large circle.
   
6. Cook until the bottom is nicely browned and the top is dry in both appearance and touch. Using a spatula, lightly lift the dosa off the pan, shaking a bit if necessary, and set aside in a warm place until ready to serve.
   
7. And as I’ve said before about crepes, don’t stress too much if the first ones stick a bit – the first one or two pretty much always turn out as a disaster and make you question any kitchen ability you may or may not have (even after you’ve made these dozens of times). They still taste great, so just eat those less-than-brilliant samples while you continue to cook. If they continue to stick after the first two, whisk a few extra tablespoons of melted butter into the batter and cook as directed.
   

Lentil and Greens Casserole with Millet-Amaranth Crust(vegan)

this lentil soup by adventures in cooking is just the thing for this cold february.

Hello you, I thought about a new category here. Ready for factly friday :)?
Means, each Friday I’ll share some cool facts for you.
If you have any specific questions, just comment below.
Oh and I case you know people complaining about that you can’t get enough proteins on a vegan diet, just share this ❣️.

Thank you for spreading the love.

#factlyfriday #fridayfacts #proteins #proteinsource #veganprotein #plantproteins #fitvegan #healthyeating #gesundleben #mixdeinglück #legumes #lentils #tempeh #soy (at Planet Earth)
https://www.instagram.com/p/B7JXhinlaSn/?igshid=1vos8acvk7rlr

Lentil and Spinach Soup

Slow cooked tomato, mushroom and lentil bolognese with spiralised courgette and home made garlic bread. :)

Delicious salad of mixed green leaves, romaine lettuce, cucumber, sundried tomatoes, green lentils, avocado, sunflower seeds, lemon juice, chilli flakes and s&p. :)

Carrot, Lentil and Spinach Soup

Greek Lentil and Potato Salad

Castelluccio di Norcia, Umbria, Italy

Castelluccio (Little Castle) is a small village,located in a plateau with the same name in central Italy.

It’s famous for its crops of lentils, protected by a specific brand, but above all for the breathtaking blooming of multicolored fields of this plant.

Unfortunately the village was mostly destroyed by an earthquake in 2016.

Indian Lentil Saute with Kale and Asparagus | Bev Cooks

Slow Cooker Green Lentil Curry

Servings: 6
Prep: 5 minutes
Cook: 3-4 rs (high) or 6-8 hrs (low)

STUFF
½ tsp onion powder
½ tsp garlic powder
1 tsp turmeric
½ tsp ground coriander
1 tsp curry powder
1 tsp cumin
1 ¼ tsp salt
6 oz can tomato paste
2 cups green lentils, uncooked & rinsed
3 cups water
14 oz can coconut milk, full fat
2 cups leafy greens (spinach, baby kale)
Kielbasa, optional
Cilantro and/or green onions, for garnish
Greek yogurt and avocado, for serving

STEPS 
In the slow cooker, combine onion powder, garlic powder, turmeric, coriander, curry powder, cumin, salt, coconut milk, tomato paste, water and green lentils.

Stir to combine, cover and cook on High for at least 3 – 4 hours or on Low for 6 – 8 hours. About 1 hour before lentils are done, stir in the coconut milk.

Once done, stir in leafy greens until they are wilted. Serve hot and garnished with cilantro, scallions, and optional meat.

NOTE
To make it in Instant Pot: add onion powder, garlic powder, turmeric, coriander, curry powder, cumin, salt, green lentils, water, coconut milk and tomato paste. Do not stir! Cover, set pressure valve to Sealing and press Pressure Cooking on High for 25 minutes. When done, do Quick Release to release the pressure by turning the valve to Venting. Stir in leafy greens until wilted and serve.

One-Pot Lentil Bolognese

Ingredients

for 4 servings

• 8 oz dried spathetti
• 2 tablespoons olive oil
• ½ large yellow onion, minced
• 2 medium carrots, sliced
• 1 stalk celery, sliced
• 4 cups white mushroom, sliced
• 1 teaspoon salt, plus more to taste
• 1 teaspoon pepper, plus more to taste
• ½ cup red wine (optional)
• 3 cloves garlic, minced
• 28 oz diced organic tomato, 1 can
• ¼ cup tomato paste
• 2 cups vegetable broth
• 1 cup dried brown lentil
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ½ teaspoon dried rosemary
• ½ teaspoon baking soda
• ¼ cup fresh parsley, chopped, for garnish

Preparation

1. In a large pot, cook the pasta according to the package instructions. Drain and set aside.
2. Heat the olive oil in the same pot over medium heat. Add the onion and sauté until translucent, about 2 minutes.
3. Stir in the carrots, celery, mushrooms, salt, and pepper. Sauté until mushrooms have cooked down and are turning golden, about 5 minutes.
4. Add the wine and simmer until most of the liquid is absorbed, about 4 minutes.
5. Add the garlic and stir to combine, then add the diced tomatoes, tomato paste, broth, lentils, basil, oregano, rosemary, and baking soda. Stir to combine.
6. Bring to a boil, then cover, reduce the heat to low, and simmer for 40 minutes, until the bolognese is thickened.
7. Serve the bolognese over the pasta, or, for a lighter option, use zucchini noodles or spaghetti squash.
8. Garnish with parsley.
9. Enjoy!

Inspired by plantbasedjane.com

My own creation from our Chinese shawarma shop

Lentil Soup with Homemade Sourdough Bread by LM.

Kale Salad with Roasted Acorn Squash and Lentils.